BAKED SALMON+ASIAN BLACK GFRUIT MARINATE

Ingredients

Directions

For the marinate
In a small saucepan cook combined sesame oil, GFruit, soy sauce and heat but not boil, out of fire add black sesame seeds, and set aside .Prepare fish in baking flat baking sheet and brush with mixture well . Broil until flesh is tender always checking approximately 12 to 15 min. Serve immediately and brush again with more prepare sauce sprinkling chopped scallions and accompany with steam vegetables. The Gfruit brings a sweet tanginess to this dish that goes very well with the salmon.

Directions

Wash and pat dry the fillets salt and pepper them to taste and set aside. Preheat the oven 475 In a shallow dish mix almond meal, panko and sliver almonds, in another similar dish mix well mustard, ½ cup of sour cream, half of the juice and zest of limes and 2 tbsp. of GFruit juice separated while extracting seeds of pulp. Coat the fillets with the wet mixture first and the dry ingredients after. Then transfer to a baking sheet and bake on preheated oven for 20 min until golden.
For the sauce Wisk Gfruit pulp and juice blended, remaining zest, and lime juice with oil and sour cream and keep in refrigerator to set until serving time. If you have a the option grill your asparagus and lime rounds to serve s side dish and decoration for the fish. You can also broiled them in oven right before serving, poring some of the sauce over and some on the side.

Directions

To create the vinaigrette combine all the ingredients except the olive oil and blend adding this last while the machine is still running to emulsify. Set I refrigerator until use. The vegetables are washed properly and chopped informingly in sticks and thin rounds accordingly. Arrange them in serving plate adding last the fresh delicate pulp of the GFruit, after removing the seeds.
Mix well vinaigrette before pouring over. And last sprinkle with fresh chopped parsley.
For a complete meal you could add chickpeas if desire.

Directions

Preheat oven 350 and grease a 9 inch pie plate.
The filling is made by combining all the ingredients listed except the GFruit in a saucepan and heating up just until pears are tender. Let them cool and then combine with the GFruit.
This gluten free version of dough can be substitute for your favorite recipe or the pie dough of your preference. Once you work all the ingredients dry on a floured surface mix the wet ingredients and incorporate them gently to the dry ones until pastry is homogeneous. Separate in half and covering with film let it chill in refrigerator for 20 minutes. After dough is rested roll the first half in a big circle with cold hands. Do not over work it. Transfer with the help of the rolling pin to the pie plate and add the pie filling. Precede the same with the other half of the pastry and cut in strips to place on top gently alternating to create the pattern. Cringe the borders together with the help of a fork and bush all the top surface with egg wash, sprinkle a little brown sugar if desire, and bake in pre-heated oven 45 min, until golden.

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ORANGE GFRUIT GELATIN

Ingredients

Directions

Remove the seeds from the pulp of GFruit adding the lemon juice blend with juice and set aside. Prepare 4 of the unflavored pouches of gelatin following the instructions of package and add to this the GFruit mix well and pour into desire mold, cover with plastic film and set in refrigerator for 3 hours. Precede to prepare now one of the orange favor gelatin and the orange juice to it. Uncover the mold and pour this mixture repeating the process until set . After another 3 hours prepare the remaining orange favor gelatin and precede to pour. This step will cover the mold to the top set in refrigerator, When time to serve immerse the mold gently in a bigger container with hot water for a few seconds and using a wooden stick help the gelatin separate from the mold to transfer to serving tray. Decorate with fresh fruit and serve immediately.

Directions

Beat eggs sugar milk and melted butter, add peanut butter and mix well until homogenized batter add flour slowly until all ingredients are combined. In a flat medium saucepan over medium heat, spray 2 times with cooking spray and when heated pour 2 spoonful of batter from the center moving the pan so it covers all sides. Flip to other side only when sides are separating from border. Cook the other side for 2 more seconds and set aside covering with cloth to keep warm while making the other crepes. After removing seeds from GFruit, pour the juice in a small saucepan and cook over medium low heat with half of the powder sugar and lemon juice let cool off while whipping cream until stiff picks form fold this with the Gfruit and serve this cream inside half of pancake folding over the other half and sprinkling with the remaining powder sugar and syrup to serve warm.

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GFRUIT ICEE

Ingredients

Directions

This fresh dessert is to be done minimum 8 hours beforehand, perfect for a summer hot day. After removing seeds from pulp of GFruit add to blender with water, lemon juice and honey or simple syrup (made with equal parts sugar and water heat until dissolved and let cool before pouring), chopped a handful of meat leaves living a few apart for serving. Once ingredients are well blended pour into a flat surface glass container (one that will fit in your freezer) add mint leaves and a few drops of grenadine and mix with fork to incorporate but not blend forming a nice marble texture. Bring to freezer and every 2 hours give it a swirl using a fork or spoon to create the snow ice effect. Serve immediately, decorating with mint in individual bowls.

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RASPBERRY GFRUIT MILKSHAKE

Ingredients

Directions

Remove the seeds from the pulp of GFruit add 2 tbsp. Lemon juice, 2 tbsp. agave and blend with milk alternative of choice add ice and pour in pitcher. In the same blender make a raspberry culie by mixing the fruit with the remaining agave, lemon juice, leaving a few whole raspberries for decoration. In the selected glass pour the milkshake alternating with the fruit mixture and a few whole fruits at a time to create a parfait like delicious drink.

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GFRUIT MILKSHAKE

Ingredients

Directions

Remove the seeds from the pulp of GFruit add to blender with milk alternative of choice, and spices, then add ice, a couple cubes at a time until desire consistency. Ideally 6 cubes for a really smooth texture.

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GFRUIT – MANGO SHERBET

Ingredients

Directions

Remove carefully the seeds from the GFruit using a strainer and pressing so the juice and the pulp pass through. Discard the seeds, blend with half of the ice and the sugar, and pour in a cold jar and save it in the freezer. Peel and remove the pit from the mango and in the same blender puree the mango, ginger, and the remaining sugar with the rest of the ice. Serve immediately in a tall clear glass combining the two mixtures and at the end using a straw gently mix to create a swirl effect. Recommendation is to try this refreshing beverage without the sugar so you can enjoy the natural flavors of the fruit with the kick of the adding ginger.

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GFRUIT ENERGIZER SMOOTHIE

Ingredients

1 cup GFruit
1 banana
1 cup ok kale
1 kiwi
2 tsp. lemon juice

Directions

Remove the seeds from the pulp of GFruit adding the lemon juice and add to blender with the kiwi skin removed and cut in chunks, then add the kale making sure to cut the stem and center of the leafs to avoid bitterness, finally add the banana and blend for a couple of minutes until smooth. All the ingredients can be placed in the freezer in advance so there is no need to add ice, which can be added if a more liquid texture is desire.

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BLUEBERRIES POWER GFRUIT

Ingredients

Directions

Remove seeds from pulp of GFruit add lemon juice and your favorite protein powder. In your favorite blender pour in washed and rinse cold blueberries, and yogurt, add GFruit mix blending until smooth. If less thickness is preferred, add ice and pulse a couple more times until consistency is desire. Enjoy it with granola.

Directions

Gently whisk 1 part GFruit with 8 parts vanilla icing, cool in refrigerator to set until time to decorate. Preheat oven to 350° F. Line a 12 muffin baking sheet with paper liners and spray with nonstick oil. Sift cocoa, xanthan gum, baking powder and salt, add sugar and mix well. Beat eggs with melted butter one a time, add GFruit pulp (seeds removed and pulp blended previously). Incorporate liquid mixture to dry mixture gently folding, do not beat. Pour mixture in prepared liners using an ice cream scooper and fill each one up to 2/3. Bake for approximately 20 to 25 minutes until a toothpick comes out clean when inserted.